This is a bright and flavorful cold noodle salad your whole family will love! Great on its own or paired with a meat for a complete meal. It’s also the perfect dish for a summer potluck picnic.
Meet my Cold Asian Noodle Salad. Hands down, it’s a favorite of mine. I crave it a lot with the summer heat. It is easy to make, it’s full of bright seasonal veggies, and it’s unbelievably flavorful!
It starts with some perfectly cooked al dente linguine that has been cooled to room temperature. Then, I just pile on tons of fresh chopped and sliced veggies full of crunch and color. The pics just say it all.
I’m already oogling over the beauty of this pasta and veggie bowl. But there’s more. The dressing. Oh, the dressing!
My Asian dressing adds tons of punch to this crisp and vibrant bowl! Soy sauce and olive oil and then…brown sugar! Fresh squeezed lime juice!
Fresh minced garlic, jalapeño, and ginger! Bring it on!!!
Shaken up and combined to perfection! Yep! Poured all over that happy meal and given a light toss.
Mouth. Is. Watering.
Wait! I’m not done!
I top it with toasted sesame seeds and fresh chopped cilantro!Isn’t it pretty? Our favorite way to devour this dish, though, is to indulge in some totally fresh quality and from the specialty market, sushi-grade Ahi Tuna.
Using my sharpest knife, I cut this deep-red lean tuna into bite size slices.
And serve it like this.
I add a little avocado too for some creaminess.
With all the yummy Asian flavored juices that settle to the bottom of the bowl, the tuna can be dipped in it and we have ourselves a refreshing and clean dinner.
I can make this ahead of time and enjoy this for a lunch or dinner. This even makes a nice potlock dish for a picnic or party. Everyone in the crowd will love it!
Not a fan of Ahi Tuna? This salad pairs perfectly with grilled shrimp, chicken, or beef. Try using the reserved dressing as a marinade and you’ll be thrilled you did!
This isn’t the first time I threw so many fresh colors in a bowl. Try my Coconut Confetti Rice Salad with Ginger Peanut Sauce for another tasty meal.
Do you have a favorite summer pasta salad?
- 1/3 cup soy sauce I prefer low sodium
- 1/3 cup olive oil
- 1/3 cup brown sugar packed
- 2 limes juiced
- 3 tbsp sesame oil
- 4 inch piece of fresh ginger peeled and minced
- 2-3 jalapeños minced (keep seeds if you want more heat)
- 4 garlic clovers minced
- 1 pound al dente linguini room temperature
- 1 package of pea shoots
- 1 red yellow and orange bell pepper, sliced into thin strips
- 2 cups snow peas cut in half lengthwise
- 1 English cucumber seeds scooped out and cut into thin slices
- 1/2 a head of purple cabbage thinly sliced
- 1 bunch scallions green parts only, thinly sliced
- 1 small head or 1/2 head of Napa cabbage thinly sliced
- 2 bunches cilantro roughly chopped
- 2-3 tbsp sesame seeds toasted
- fresh quality sushi-grade Ahi Tuna sliced into small pieces, optional
In a mason jar or small bowl, combine all the ingredients. Give it a good stir to combine the brown sugar. Give it a good shake too. Set aside.
In a very large bowl, toss together all of the linguini with the vegetables.
Add 1/2-3/4 of the dressing and gently toss to combine. Add more dressing if desired or reserve for later or as a marinade for a meat.
Sprinkle with toasted sesame seeds and cilantro.
Serve on its own or add a meat for a complete meal.
Store leftovers in a covered container for up to three days in the refrigerator.
Try adding any fresh vegetables you like. I like to add spinach when I enjoy this as my main meal.